That might not work. I tried that at our local Pita Pit one day (I had an order for four pitas, and I knew that I wouldn't remember everything, so I wrote it down). I tried to hand it to the counter person, but she held up her hands (which were wearing plastic gloves) and said "I can't take that; it wouldn't be sanitary."

If the person you'd give it to isn't the person who'd be actually making the food, however, I don't see why it would be a problem.

You have pretty much summed up why I never go through a drive through. That and having to reach out the car window and juggle stuff.

I did go to the bank drive through when our son was in the child seat on the back of my bicycle, but even then only to the window closest to the cashier.

I presume you are talking about a couple of different establishments if one only has bottle drinks.

Nope, same place each time. The bottled drinks thing was because they had no running water and thus no coffee, no fountain drinks, no tea...all things that they sell in vast quantities at 7am because they're the only place open. I'm still boggled as to why they didn't have a sign up or, heck (since they can't have been able to do any washing up) why they were even open.

Further brain hurty (of the non fast food variety): I used to work for a taxi company, answering the phones and taking bookings. This was a job chock full of stupidity, but in the two years I worked there, nothing ever beat the following conversation that one of our drivers had with a policeman.

Driver was stopped(with passengers on board).PC (to passengers): sir, madam; please step out of the car.Male passenger: why?PC: I have reason to believe this isn't a real taxi.Male passenger: what?!PC: yes; he was obeying the speed limit...

Further brain hurty (of the non fast food variety): I used to work for a taxi company, answering the phones and taking bookings. This was a job chock full of stupidity, but in the two years I worked there, nothing ever beat the following conversation that one of our drivers had with a policeman.

Driver was stopped(with passengers on board).PC (to passengers): sir, madam; please step out of the car.Male passenger: why?PC: I have reason to believe this isn't a real taxi.Male passenger: what?!PC: yes; he was obeying the speed limit...

This is an oooooooold joke - at least around these parts. Guess somebody heard it and was inspired to try it out themselves.

Twenty years from now you will be more disappointed by the things that you didn't do than by the ones you did do. So throw off the bow lines. Sail away from the safe harbor. Catch the trade winds in your sails. Explore. Dream. Discover.

I cannot read the comments at the bottom of craft/recipe blogs anymore. Some of the questions make my head hurt. The latest was on a recipe blog. The recipe had very straightforward measurements--things were in whole cups, whole tablespoons, even numbered amount of egg, etc. And there were only six or seven ingredients. Someone asked how they could cut the recipe in half. Um, use math?? And then someone actually posted the "conversion" for them.

Then there are always the people who ask if you can use substitutions. Which is fine sometimes--when it's something like a jam recipe where the type of fruit will affect the end result. But asking whether you can sub sausage in for bacon in a baked egg dish...really? And the people who ask if they can substitute soy/almond milk for regular. Why would the blogger know? If they used soy/almond milk regularly, they probably would have used it in the recipe. You're the one who's going dairy-free. Don't make the blogger responsible for deciding whether your dairy-free substitution will still make the recipe taste all right.

I might ask "do you know if that works with soy milk?" because there are people who do cook with both dairy and soy (or almond milk or other substitutes) and know some of what works and what's iffy. (I can and do happily eat all sorts of dairy, but my girlfriend can't, so I do swap some things.) I wouldn't expect every cook or baker to know, but it doesn't seem like a weird question.

Logged

Any advice that requires the use of a time machine may safely be ignored.

Re the soy milk question: When I see comments like that, I usually assume that they are asking the other readers rather than the original author of the recipe. The one thing that drives me nuts regarding recipes... when someone goes, "This really wasn't very good. Oh, and I substituted X for Y, used half of Z, omitted W..." Really? And you're saying the recipe sucked after you made a zillion revisions to it? I realize that certain subs (applesauce for oil, etc) are decently well known and reasonable, but if you're going to substantially alter the recipe and then say it's bad, you're not even giving accurate feedback on the original recipe! On the flip side, I've seen some that say "This recipe was great! I added Z and reduced W by a little bit..." OK, that's relatively useful information...